Effect of NaCl on catalysis of lipid oxidation by the soluble fraction of fish muscle.

Sodium chloride stimulated catalysis of oxidation of phosphatidylcholine liposomes by the soluble fraction of mackerel muscle. Chloride was determined to be the active component of the salt in this system. Sulfate also stimulated lipid oxidation. No difference was observed with either anion among sodium, potassium, or lithium cations. Redox iron was involved in the chloride stimulation of lipid oxidation by the press juice. Part of the chloride stimulation of the press juice was mediated through the high molecular weight (greater than 5 kdalton) fraction. Chloride improved the pro-oxidative effect of ascorbate on rat liver ferritin in vitro. It did not appear that production of chlorine radical by peroxidase was involved in the stimulatory effect of chloride.

Complexation, Stability and Behavior of L-Cysteine and L-Lysine with Different Iron Sources.

Effective stability constants for cysteine and lysine with five different iron sources were evaluated along with their behavior in solution. The values obtained for ferric chloride-cysteine, ferrous sulfate-cysteine, ferric chloride-lysine, ferrous sulfate-lysine, hydrogen-reduced lysine, and electrolytic-reduced lysine were 6.81 × 102 to 2.78 × 103, 1.33 × 105 to 1.36 × 105, 6.00 × 10-4 to 7.64 × 10-3, 6.37 ×10-4 to 4.82× 10-3, 9.34 × 10-2 to 1.38 × 10-1, and 4.18 × 10-4 to 7.27 × 10-4, respectively. No measurable complexation occurred with hydrogen- and electrolytic-reduced iron with cysteine nor with ferric orthophosphate and cysteine or lysine. The stability of soluble ferric cysteine over the pH range 2.0 to 7.4 indicates that this complex has the potential to be used as an iron additive in food. Approximately half of the hydrogen and electrolytic reduced iron and only 0.11% of ferric orthophosphate were soluble in acid, whereas ferric chloride and ferrous sulfate were completely soluble. Qualitative evaluation of the iron-amino acid systems over a range of pH from 2.0 to 12.0 indicated that there was a mixed valence state of free iron in most cases with low pH favoring reduction and high pH oxidation, until precipitation of iron hydroxides occurred.